Hummingbird Cake with cream cheese frosting is a moist and delicious homemade layer cake full of tropical banana, pineapple and coconut flavors!
Servings 12 servings
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 2 cups banana roughly 4 very ripe bananas, mashed
- 8 ounces crushed pineapple 1 8oz can, juice included
- 3 large eggs room temperature
- ⅔ cup coconut oil melted
- 1 cup golden brown sugar packed
- ¾ cup granulated sugar
- 1 tbsp pure vanilla extract
- 1 ½ cups pecans toasted,chopped
- 8 ounces cream cheese 1 (8oz) package, softened
- ½ cup unsalted butter 1 stick, softened
- 1 teaspoon pure vanilla extract
- 16 ounces confectioners sugar approximately 4 cups
Garnish for top:
- ¾ cup pecans toasted, roughly crushed
- ½ teaspoon pumpkin pie spice
to make the cake:
To toast pecans, spread in a single layer on a baking sheet and toast in 300 degree oven for 8-10 minutes, stirring once. You'll know they're done when you can smell them. Allow pecans to cool before using.
Preheat oven to 350 degrees F. Grease and lightly flour three 9 inch cake pans.
Whisk the flour, baking soda, pumpkin pie spice, and salt together in the bowl of a stand mixer. Attach the paddle attachment.
Whisk the banana, pineapple, eggs, coconut oil, sugars, and vanilla in a medium bowl. Pour half of the wet ingredients into dry ingredients and beat on low speed to combine and then on high speed for 1-2 minutes until light and fluffy. Add remaining wet ingredients and mix on medium until fully combined. Stir in 1 ½ cups of the toasted pecan pieces.
Spread batter evenly between the 3 prepared cake pans. Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking. Cool in pans on wire racks about 10 minutes. As soon as they are cool enough to touch with your hands, remove from pans to wire racks, and cool completely, about 1 hour.
to make the frosting:
Using your stand mixer with the whisk attachment, beat cream cheese and butter on high speed until light and fluffy, about 5 minutes. Add in vanilla and mix. While the mixer is running on medium speed, add the confectioners sugar one cup at a time until fully incorporated.
Assemble the cake:
Place the first cake round on a serving platter. Spread a layer of frosting on top. Place the second cake round on top of that and frost. Top with the final cake round and cover the top and sides with remaining frosting.
Top with remaining pecan pieces and pumpkin pie spice.
Calories: 811kcal | Carbohydrates: 107g | Protein: 8g | Fat: 41g | Saturated Fat: 20g | Cholesterol: 87mg | Sodium: 288mg | Potassium: 334mg | Fiber: 3g | Sugar: 76g | Vitamin A: 600IU | Vitamin C: 5.2mg | Calcium: 68mg | Iron: 2.6mg